8-ounce pork tenderloin cut into 1-inch medallions
Few Sprigs of fresh rosemary
1 tbsp fresh fine diced rosemary
1 garlic clove minced
1 tsp Dijon mustard
1 tbsp vinegar 4 tsp of olive oil
2 tsp sugar free maple syrup
¼ tsp salt
½ tsp pepper
Whisk all ingredients together
Preheat oven to 425 degrees In a skillet over medium high heat sear each sides of the medallions for 2 minutes per side. Transfer medallions to a shallow baking dish. Brush or spoon the glaze evenly over the medallions.
Bake for 12- 15 minutes.
Remove from oven and let rest covered for 5 minutes.
Recipe yields 2 - 4-ounce servings of tenderloin with glaze.
Garnish with fresh rosemary twigs.
Recipes by @deasrecipes